Mexican Sweet Corn Cake

Welcome to a culinary journey through the vibrant flavors of Mexico with our recipe for Mexican Sweet Corn Cake. This delightful dessert, also known as “Pastel de Elote,” captures the essence of traditional Mexican cuisine with its rich corn flavor and sweet, moist texture. Whether you’re celebrating a special occasion or simply craving a taste of Mexico, this recipe is sure to delight your taste buds and transport you to the sunny streets of Mexico City. Join us as we explore the ingredients, techniques, and variations that make this dish a beloved favorite among food lovers worldwide.

Ingredients:

• 1/2 cup butter, softened
• 1/2 cup masa harina
• 1/4 cup water
• 1 1/2 cups corn, frozen whole-kernel corn, thawed
• 1/4 cup cornmeal
• 1/3 cup white sugar
• 2 tablespoons heavy whipping cream
• 1/4 teaspoon salt
• 1/2 teaspoon baking powder

Instructions:

1. Preheat the Oven:
   • Preheat your oven to 350°F (175°C) and grease a baking dish or cake pan with butter or cooking spray.
2. Prepare the Corn Mixture:
   • In a blender or food processor, combine the softened butter, masa harina, water, and thawed corn kernels. Blend until smooth and creamy, ensuring there are no lumps.
3. Combine Dry Ingredients:
   • In a separate mixing bowl, whisk together the cornmeal, white sugar, salt, and baking powder until well combined.
4. Mix Wet and Dry Ingredients:
   • Gradually add the blended corn mixture to the dry ingredients, stirring until fully incorporated. Add the heavy whipping cream and mix until smooth and homogeneous.
5. Bake the Cake:
   • Pour the batter into the prepared baking dish, spreading it out evenly with a spatula. Bake in the preheated oven for 40 to 45 minutes, or until the cake is set and golden brown around the edges.
6. Cool and Serve:
   • Allow the Mexican Sweet Corn Cake to cool in the pan for at least 10 minutes before slicing and serving. Serve warm or at room temperature, garnished with a sprinkle of powdered sugar or a dollop of whipped cream, if desired.

Cook Notes and Variations:

• Fresh vs. Frozen Corn: While this recipe calls for frozen whole-kernel corn, you can also use fresh corn when it’s in season for an even more vibrant flavor. Simply remove the kernels from the cob and use them in place of the frozen corn.
• Vegan Variation: To make this recipe vegan-friendly, substitute the butter with vegan margarine or coconut oil, and use a plant-based alternative for the heavy whipping cream, such as coconut cream or almond milk.
• Spiced Corn Cake: For a spicy twist, add a pinch of cayenne pepper or chopped jalapeños to the batter before baking. This adds a delightful kick to the sweet corn flavor and pairs perfectly with savory dishes.

Keto and Low-Carb Versions:

Keto Version:

• To make a keto-friendly version of Mexican Sweet Corn Cake, substitute the masa harina and cornmeal with almond flour or coconut flour. You can also use a low-carb sweetener such as erythritol or monk fruit sweetener in place of the white sugar.

Low-Carb Version:

• Follow the keto version instructions above, adjusting the ingredients and portion sizes to fit your low-carb dietary preferences. Serve the cake with a sugar-free whipped cream or a drizzle of sugar-free maple syrup for a satisfying low-carb dessert option.

In conclusion, Mexican Sweet Corn Cake is a delightful dessert that celebrates the rich flavors and culinary heritage of Mexico. With its moist texture, sweet corn flavor, and subtle hints of butter and sugar, it’s the perfect indulgence for any occasion. Whether you’re serving it as a dessert at your next fiesta or enjoying it as a sweet treat with your morning coffee, this recipe is sure to become a new favorite in your kitchen. So gather your ingredients, preheat your oven, and get ready to savor the irresistible taste of Mexican Sweet Corn Cake!